Page 35 - Indulgence

Leek and Cream Sherry Soup

with Prosciutto Garnish

This creamy soup is accented by the crunch of the fried leeks and salty prosciutto.

Most red and white wines will pair well. Consider pairing with a white wine made from
Riesling, Gewurztraminer, Viognier, Pinot Grigio, Chardonnay or Sauvignon Blanc grapes.
For reds, a wine made from Pinot Noir, Sangiovese, Merlot, Malbec or Grenache grapes.

1.8 oz. package Knorr Leek recipe mix
1 cup whipping cream

1/2 cup milk
1 cup water
1/2 cup cream sherry (alcohol wine)
1/8 teaspoon white pepper

In a 2-quart saucepan, combine above ingredients.

Stirring frequently, bring to boil over medium-high heat.

Reduce heat to low. Simmer, partially covered for 15 minutes,

stirring occasionally.

Meanwhile, prepare garnish.

Fried Leeks

Thinly slice the white and light green parts of 2 leeks. Rinse in
cool water to remove any sand particles. Blot dry with paper
towels. Heat canola oil over medium-high heat in small skillet

then fry leek slices until golden and crunchy. Drain on paper
towels.

Prosciutto
In a large non-stick skillet, sauté 3 oz. of thinly sl8iced prosciutto

over medium-low to medium heat until crisp, about 12 minutes.
Drain on paper towels then finely crumble.

To serve, ladle soup into 2 large soup bowls and sprinkle top with

alternating rows of fried leeks and prosciutto.

Yield: SERVES 2